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    Grana Padano RiservaPastaVegetablesLactose free

    Sautéed rice with spring vegetables, green beans, carrots, cannellini beans and Grana Padano

    Easy
    4 people
    T340 min

    Ingredients

    • 250 g Roma rice
    • 50 g Grana Padano
    • 3 carrots
    • 100 g green beans
    • 1 bunch baby spinach
    • 80 g precooked cannellini beans
    • 1 shallot
    • 1 lemon
    • extra virgin olive oil
    • salt
    • pepper

    Preparation

     

    STEP 1

    Boil the rice in plenty of salted water, drain when al dente and set aside in a bowl with a drizzle of olive oil.

     

    STEP 2

    In a large wok, brown the chopped shallot with 2 tablespoons of olive oil. Add the green beans and sauté for a few minutes, then add the carrots, cut julienne style and continue sautéeing over a high heat for a few minutes. Add the cannellini beans, season to taste with salt and pepper and cook over a high heat for a few minutes.

    STEP 3

    Add the rice, sauté over a high heat for a few minutes, then add the spinach.

    STEP 4

    Serve the rice warm, with a sprinkle of grated Grana Padano, some grated lemon rind and some freshly ground black pepper.

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